【油条】
MaomaoMom/毛毛妈
有网友说做油条我也都放了泡打粉及苏打粉还是不成功, 为什么呀. 做油条关键不仅配比合适,而且炸油条油温也非常重要. 今天这个方子加入双保险, 放了点酵母粉. 让你在一个小时吃上外焦酥里软的油条. 其实小时候店里买的油条, 都是发面的.
![油条Chinese Fried Dough Sticks 油条final 油条Chinese Fried Dough Sticks]( http://maomaomom.com/wp-content/uploads/2020/05/油条final.jpg)
用料:
1:中筋面粉1.5杯(all-purpose flour,240克),盐1/3 茶匙, 泡打粉(baking powder)1.75茶匙,苏打粉1/2茶匙,
快速发酵粉(fast rising yeast) 1/2茶匙, 拌匀;
2:特大鸡蛋1个, 不烫手温水1/2杯减2-4茶匙 (100-110克);
3:牛油果油 或其他油1.5大匙;
4: 油1茶匙;
Others:
5: 玉米油或菜油5杯.
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
具体做法看视频(真喜爱请在Youtube 或它app里面观看, 收藏点赞! 谢谢):
![油条Chinese Fried Dough Sticks youtiao 油条Chinese Fried Dough Sticks]( http://maomaomom.com/wp-content/uploads/2020/05/youtiao.png)
https://m.bilibili.com/video/BV1WK411p7Yz
1、1.5杯面粉和所有1料放一盆里混合均匀, 加入2料的鸡蛋及水(图1),用筷子搅拌成大块面团, 放入1.5大匙油(图2), 揉成光滑面团。涂上1茶匙油, 用保鲜膜包上(图3), 温暖地方静置25-30分钟。
2、把醒好的面团拿出,手稍沾点面粉,千万不要揉面,平摊在案板上用手整理成一长条, 然后擀成10厘米宽30厘米长的条, 隔1.5厘米切成20等份(图4)。
![油条Chinese Fried Dough Sticks 油条Chinese Fried Dough Sticks]( http://maomaomom.com/wp-content/uploads/2020/05/油条1.jpg )
3、把两小条叠放在一起,用筷子稍稍压下(图5)。大锅加5杯玉米油,置炉上开大中火 (6-7),烧热油180 C(可丢一小块面团入锅,若是面块马上浮起冒泡,说明油够热了)。
4、将两头捏在一起,油条坯拉到2倍长,放入油已烧得很热的锅里(图6),不停翻转炸至金黄,捞出沥油后开吃。
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